Confectionery



Feb. 19, 1 24. I 1,484,016

A. D. FISHER CONFECTIONERY Filed May '5, 1922 -i w w [a] Q Hi I E i) J 1U] INVENTEJR. H

' Patented Rd, 1924.

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Application filed May 3,

This invention relates to the production of chocolate coverings orcontainers particularly adapted for filling with hand rolled fondant orice cream, and m object is to produce a chocolate covering 0substantially uniform thickness in all parts, of a dense l5 andnon-porous nature, which will not readily crack or break, and which isnot liable to deteriorate under the. action of semiliquid fillings.

I attain my object bysubjecting the chocolate to high pressure at asuitable temperature and in such a manner'as to give the compressedchocolate the. desired shape for the container.

In the preferred process ofmanufacture the chocolate in its solidcondition is caused to flow and is extruded through a suitable aperturein the form of a tube of any desired cross section.

The tubing is produced by means of the so apparatus hereinafterdescribed and illustrated in the accompanying drawings in which- Fig. 1is a vertical section of the appa ratus;

Fig. 2 a perspective view of a portion of the product;

Fig. 3 a perspective view of one of the lugs used for closing the end ofthe tuular container; and

Fig. 4 a longitudinal section of a-container suitably filled and sealed.

In the drawings like'numerals of reference indicate corresponding partsin the different figures.

1 is the base of-the apparatus in-which is formed a chamber, into whichmay he slid a block 2 which closely fits the chamber, and is formed witha bore 3 adapted, when the block is in position, to come into alinementwith an opening 4 through the bottom of the base and an opening 5 at thetop. of the base. Through the opening 4 a ram 6 is adapted to operate.This may be'operated by hydraulic pressure or other means capable ofapplying high pressure thereto. 7 is a, yoke threaded or otherwisesuitably 1922 Serial No. 558,210.

detachably secured to the upper end of the base. This yoke engages atubegforming die. While any suitable form of die might be employed,--the.specific construction 00 shown will give satisfactory results.

The die comprises an outer annular'mem her 8 and a coremember S). Thecore member may be formed integralwitha disk 10, which sits on ashoulder formied around I the upper part ofthe opening 5. Through thisdisk; is formed a plurality ofopenings communicating with the opening 6.The lower end of the annular member 9.rests on 'the'disk 10, and itsinner wall is down wardly flared toform with the lower'end. I of thecore member 9 a passage gradually tapering upwardly and terminatingintheannular space 1 1- of' a width equal to the thickness of thechocolate tube desired. The

[bounding walls of this space are preferably equally spaced at all.parts. The'pms' of the tube forming die, of course, will be suitablyshaped according as theftube to be produced, is of round,'square,joblong or other cross sectional Shape. Theyoke 7, engaging theupper end of the tube forming die, holds all the parts in their properposition.

The mode of operation in forming the 86 chocolate tubing is to, fill thebore of the block 2 with bulk chocolate, that, is, solid chocolate whichmay be broken up to any I convenient size, which may be either pure orsuitably compounded, as these terms are 90 employed by confectioners.The ram 'is the '0 erated and the chocolate subjected to s cientpressure to cause its extrusion from the die at a temperature sufli-' Vciently low that it will retain its form.

" I find that though the bulk chocolate is fed into the apparatus atatmospheric temperature, considerable, heat is generated as it is forcedthrough the dies, and means must therefore be provided to control thetemperature of the dies and therefore of the-tubing. A chamber 12 istherefore formed surrounding the die member, and the yoke member isadapted to close this chamber. Passages 13 are formed, referably throughthe base member, throng which fluid at a suitable temperature maybepassed. Unde'r some conditions and to revent the necessity of employingexcessive highpressure, 1t may be desirable to heat the chocolate moreor less before or after it is fed into the apparatus, and,'in this case,the cooling of the die may require to-be more severe, in which case acold brine supplied by refrigerating apparatus may require to beprovided as the cooling medium. In any case, the important point is toso control the temperature of the chocolate during the process that itwill flow sufliciently freely through the apparatus and yet not sofreely that it does not become suitably co'fnpressed during the process,and to insure that it issues from the apparatus at a temperature whichwill enable it to retain its form.

The tube, after forming, is cut 0H into suitable lengths by rotatingknives, or hot Wires, as may be found most suitable. The short tube soformed for filling must be closed at one end, and, after filling, theopen end also closed. Theclosure-inay be efi'ected in various ways,either by filling with chocolate softened by heat, or by the rise ofgomp ressed plugs 14, such as shown in Fig. by the use of a littleheatsoftened chocolate. The filling may be of any known fondant, butsuch tubular containers are particularly well adapted to containfillings of mafaschino cherries. or other fillings more or less liquidorsemi-liquid, and also to contain ice cream or other frozen products,since the chocolate, owing to the pressure to which it has'beensubjected, is hard, dense,

nonporous and without the Weak places, which are found in the chocolatecoating of l machine or hand dipped chocolates.

hese are readily cemented into placeasapie By usin containers such-asdescribed, I am enable to use hand rolled fillings, which are recognizedas being of superior qualityand, at the same time, secure the keepingqualities of the machine made products. What I claim as my inventionis 1. A tube composed of a, dense and nonporous die-egitruded chocolate.

, 2. A process of forming tubular chocolate the die.

3. A process of forming tubular chocolate tubes which consists incontinuously forcing solid bulk chocolate'throu'gh a die, controllingthe temperature of the chocolate during compression by circulating fluidaround the die so as to maintain a suitablede gree of plasticity in thechocolate, and cutting the tubing into suitable lengths as it isexpelled from the die.

4. A process of forming tubular chocolate tubes which consists incontinuously forcing solid bulk chocolate through a die, and c011-trolling' the temperature of the chocolate during compression so-astomaintain asuitable degree of plasticity in the chocolate.

Si ned at Toronto, Can, this 13th day of April 1922. I 4

' ALEXANDER D. FISHER.

